Tag Archives: sousvide

Creamy Pumpkin Soup

Serves 6 (adapted from Velvety Pumpkin Soup from drseades.com) INGREDIENTS 1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin) 4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia) 1/2 teaspoon (2.5 ml) coarse salt 1/4 teaspoon (1.25 ml) black pepper 1/8 teaspoon (0.6 ml) ground cinnamon ½ stick (4 tablespoons/56 g) unsalted butter 1 small onion, peeled and chopped 1 clove garlic, peeled and finely minced 2 cups (480 ml) chicken broth 1/2 cup (240 ml) water 2 cups (480 ml) half and half (light cream) 2 tablespoons (30 ml) … Read More

Pumpkin Bread Sous Vide

Makes 3 mini loaves (about 15 to 18 slices) or mini Bundts INGREDIENTS 2 cups (425 g) sous vide cooked pumpkin puree (or canned pumpkin) 4 eggs 1/2 cup (120 ml) melted butter 1/2 cup (120 ml) vegetable oil 2/3 cup (150 ml) water 3 cups (575 g) white sugar 3 1/2 cups (348 g) all-purpose flour 2 teaspoons (10 ml) baking soda 1 1/2 teaspoons (7.5 ml) salt 1 1/2 teaspoon (7.5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground nutmeg 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground clove   INSTRUCTIONS Fill the water oven … Read More

Sous Vide Beef Goulash

Recipe and photo courtesy of Jason Logsdon, www.cookingsousvide.com Serves 4 Time 24 hours INGREDIENTS 2 pounds (907 g) stew meat or chuck roast, cut into 1-inch (2.5 cm) chunks coarse salt black pepper ½ teaspoon (2 ml) garlic powder 1 large onion, peeled and diced 2 green (bell) peppers, seeded and diced 4 cloves garlic, peeled and minced 2 tablespoons (30 ml) paprika 8 ounces (226 grams) baby bella or button mushrooms, diced 2 tablespoons (30 ml) flour 2 (14-ounce or 420 ml) cans diced tomatoes 1 cup (250 ml) beef stock 4 tablespoons (60 ml) cold water 2 tablespoons … Read More

Traditional Irish Lamb Stew Sous Vide

Serves 6 Time 8-10 hours INGREDIENTS 4 tablespoons (120 ml) extra virgin olive oil, divided use 2 pounds (0.91 kg) lamb stew meat, cut into -inch (2.5 cm) chunks 2 tablespoons (30 ml) unsalted butter 4 tablespoons (60 g) flour 2 tablespoons (28 g) minced garlic 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) baby Yukon gold or red new potatoes, halved 16 ounces (454 g) baby carrots (about one bag) 1 cup (230 g) frozen or fresh green peas 2 cans (14.5 ounces/411 g each) stewed tomatoes 4 sprigs fresh thyme 1 sprigs fresh rosemary 2 whole … Read More

Meat Week Soup

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 INGREDIENTS 1 leek, washed , trimmed, and chopped ½ head cauliflower, trimmed of leaves and chopped 8 ounces white button mushrooms, sliced 1 quart chicken broth 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon Herbs de Provence 4 cups fresh spinach 2 chicken breasts, cooked sous vide, and diced INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 183F/80C. Combine all the vegetables in one or more cooking pouches and vacuum seal. Submerge the pouch(es) in the water oven and cook for an hour. … Read More

Sea Bass with Edamame

Seabass with Edamame, Endive, and Shimeji Mushrooms Courtesy of Recipe Contest Winner, Arthur Chang INGREDIENTS 1 pound (452 g) sea bass filet (halibut and turbot will work well also) salt and pepper to taste 2 cups (300 g) shelled edamame olive oil to taste 2 cups (132 g) shimeji mushrooms, chopped to separate them 3 tablespoons (15 ml) butter 1 head endive 2 tablespoons (30 ml) chopped parsley INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.) Pat the fish dry and season both sides with salt and pepper. Put the filets into small (quart/0.9 liter) cooking pouch and vacuum … Read More

Whitney Miller’s Caramel Apple ‘Pie’

Sous Vide Caramel Apple ‘Pie’ Courtesy of MasterChef’s Whitney Miller INGREDIENTS For the apples 4 small Granny Smith apples, cored (not peeled) 2 tablespoons (30 ml) lemon juice 4 tablespoons (2 ounces/113 g) unsalted butter, softened 1/4 teaspoon (2.5 ml) ground cinnamon 4 teaspoons (20 ml) light brown sugar For the caramel sauce 1 can (14 ounces/396 g) sweetened condensed milk For the topping 1/2 cup (33 g) all-purpose flour 1/4 cup plus 1 tablespoon (63 g) light brown sugar 1/8 teaspoon (0.6 ml) kosher salt 1/4 teaspoon (1.25 ml). ground cinnamon 3 tablespoons (85 g) chilled unsalted butter 1/2 … Read More

Pulled Pork Barbecue

From Sous Vide Barbecue cookbook (Paradox Press 2011) Serves 12 or more INGREDIENTS 2 tablespoons (30 ml) chili powder 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) ground black pepper 2 tablespoons (30 ml) brown sugar 1 teaspoon (5 ml) dry mustard (hot or mild) 1 teaspoon (5 ml) garlic powder ½ teaspoon (2.5 ml) cayenne pepper, or to taste 6 pounds (2.7 kg) pork roast (shoulder or loin) 1 cup (8 ounces/240 ml) barbecue sauce (your favorite)   INSTRUCTIONS Fill and preheat the water oven to 176F/80C. Meanwhile, in a small bowl, make a rub for the pork by combining … Read More

Richard Blais’ Potato Salad

As seen on Good Morning America… Chic Chili Dogs and Sous Vide Potato Salad Chef Richard Blais, winner of Bravo’s “Top Chef Masters,” prepares unique hot dogs and a sous vide potato salad – see recipe below. Richard Blais’ Sous Vide Potato Salad as seen on Good Morning America, July 12, 2011 Servings: 4 Difficulty: Easy Cook Time: 1-30 min Nothing spells summer quite like potato salad. So break out the red bliss and give this one a try. INGREDIENTS 2 cups (350 g) fingerling or tiny red bliss potatoes, cut uniformly 1 tablespoon (15 ml) yellow mustard 1 tablespoon (15 … Read More

Raspberry Mint Iced Tea

Makes 2 quarts (1.8 liters) INGREDIENTS 2 quarts (1.8 liters) water 8 teaspoons (16 g) loose green or black tea 1 cup (150 g) fresh raspberries, crushed lightly 40 fresh mint leaves   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C Put all ingredients, except the tea leaves, into a large (gallon/3.8 liter) food grade, zip closure cooking pouch. Use the Archimedes’ Principle to evacuate the air in the pouch and zip it closed. Submerge the pouch and cook for 30 minutes. Open the pouch and add the tea leaves; use Archimedes’ Principle again to evacuate air, seal again, … Read More

Honey-Glazed Salmon

Serves 4 INGREDIENTS 4 (4-ounce/113g) salmon fillets 1 tablespoon (15 ml) olive oil 1 lemon, zest only salt and pepper to taste 1/4 cup (60 ml) honey 2 tablespoons (30 ml) Dijon-style mustard 1 teaspoon (5 ml) Worcestershire sauce 1 tablespoon (15 ml) butter, melted INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.) Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest. Put two fillets, slightly separated, into each of two small (quart/0.9 … Read More

Butter Lettuce and Haricot Vert Salad

with Citrus Vinaigrette Serves 4 INGREDIENTS For the salad 4 ounces (115 g) fresh haricot vert (green beans) 1/2 teaspoon (2.5 ml) kosher salt 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces For the dressing 2 tablespoons (30 ml) Orange Infused Vinegar 1 teaspoon (5 ml) prepared Dijon-style mustard 1/2 teaspoon (2.5 ml) sea salt 1 clove garlic, pressed 1/4 teaspoon (1.25 ml) Herbes de Provence 1/8 teaspoon freshly ground black pepper 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener* 2 ounces (60 ml) extra virgin olive oil   INSTRUCTIONS Prepare the dressing … Read More